Friday, September 2, 2011

Chicken Enchilada Pasta

Make this Pinterest Recipe #2 - tried and approved. (See, I am doing more than just look!) The recipe came from Pearls, Handcuffs, and Happy Hour (how hysterical is that?). I tweaked it ever so slightly - leaving out the pepper because I didn't have one, adding a can of kidney beans, and using the whole can of enchilada sauce - and ooooh, it was tasty! Super filling, too, especially since I used whole-wheat pasta. I also used a reduced-fat sour cream without any problem. You could try low-fat cheese, but it probably won't melt as well. I might give it a go next time, though. This is not the spiciest dish I've ever had, but you could use chipotle chili powder or cayenne to crank up the heat a notch or two.

Cook penne according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Cook onions in hot oil until nearly translucent. Add garlic and bell pepper; continue cooking until tender. Stir in cumin, chili powder, chicken, enchilada sauce, and beans. Bring just to a boil and stir in cheese until melted. Remove from heat and stir in sour cream. Add pasta. Garnish as desired.

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I love to cook. I have more cookbooks and printed recipes than I know what to do with. What I don't like are recipes that have bizarre, hard-to-find ingredients, or are so fancy that they're no fun to cook or eat.

This blog is dedicated to that kind of food - the real stuff that we all love to eat and cook. I promise not to add any recipes that I haven't tried myself. Some will be healthy entrees for those watching their weight, and others will be decadent, delightful treats.